Breakfast

Shrimp omelette with scallion

Name: Shrimp omelette with scallion
Total time: 15 min
Yield: 1 serving
Cuisine: Thai
Ingredients: 3 Eggs; 3 oz Raw shrimp; ¼ oz Butter; 2 Scallions; Fish sauce, a few drops; White pepper, a good pinch; Sea salt, to taste

Cooked hot and fast in the Cantonese way rather than low and slow in the French one, so it comes out browned and set rather than pale and creamy.

2gnet carbs

24gfat

33gprotein

355kcal

Per serving15 minServes 1

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Ingredients

For the whole dish · serves 1

Eggs3
Raw shrimp3 oz
Butter¼ oz
Scallions2
Fish saucea few drops
White peppera good pinch
Sea saltto taste

Method

6 steps · 15 minutes

Dry the shrimp on paper towels and cut them in half through the back if they are large.
Beat the eggs with the fish sauce and white pepper only. No milk, no water, no cream.
Cook the shrimp in the butter for 90 seconds and tip them into the beaten egg rather than leaving them in the pan.
Get the pan hotter than you would for a French omelette, to the point where the egg puffs at the edges on contact.
Pour it all in at once and leave it 40 seconds, then lift the set edge and tilt so the raw egg runs underneath.
Fold it over while the top is still glossy and slide it out. It will finish setting on the plate.

Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.